Thai Chicken Satay & Peanut Sauce

Chicken Marinade:
2 T. vegetable oil
2 T. soy sauce
2 t. tamarind paste (I substituted Worcestershire sauce.)
1 stalk lemon grass, chopped (I used 1 tsp. dried lemon peel.)
2 cloves garlic, crushed
1 t. ground cumin
1 t. ground coriander
1 T. lime juice
1 t. muscovado sugar (I repaced it with brown sugar.)
1/2 t. chili powder

2 lbs. chicken breasts, cut into strips
wooden skewers

Peanut Sauce:
2 T. crunchy peanut butter
2 T. chopped peanuts (I used 3.)
1 (14 oz.) can coconut milk
2 t. red Thai curry paste
1 T. fish sauce
1 t. tomato paste
1 T. brown sugar

Directions: 
1)  Place all of the marinade ingredients into a blender and processs to a smooth paste.  In a large, resealable bag, or bowl, toss chicken stripss with marinade.  Refrigerate 1 hour or longer.
2)  In a saucepan, combine all of the peanut sauce ingredients.  Stir over med-low heat until smooth.  Keep warm.
3)  Skewer chicken.  (Remember to soak your skewers for 20 min. prior)
4)  Grill on med-high, or high heat, for 3-5 minutes/side over a lightly oiled grate.  Serve with sauce.

If you don't have a grill, reviewers on allrecipes.com mentioned they just cooked the chicken in the over at 375 in their oven until it was cooked.  Sorry, but they didn't leave a time.

(I know we said "no nuts," but peanuts are really a legume, like a bean, right??  Sorry if you have any peanut allergies in your family.  At least that person can enjoy some Thai chicken!  My husband has nut allergies, but I know that the rest of us appreciate having a meal every once in a while that indulges our nutty side.)